Scones with Butter and Milk

Introduction

These tea scones use a short ingredient list, a quick rub-in method, and a 450° F (225° C) oven to get a light rise in about 10 minutes. Rolling the dough to ½ inch keeps them tender inside while the milk glaze helps the tops brown. You can make them in about 25 minutes, which fits breakfast, afternoon tea, or a small batch to freeze.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

• 1 cup (100 g) flour
• 1 tsp (5 g) baking powder
• 1 pinch salt
• 2 tbsp (30 g) butter
• 1 tbsp (15 g) granulated sugar
• ½ cup (125 ml) milk + extra milk for glazing

Instructions

1. Preheat the oven to 450° F (225° C).
2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.
3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
4. Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.
5. Bake towards top of the hot oven for 8-10 minutes or until well risen and golden brown.
6. Cool on a wire rack.
7. Serve tea scones with butter, whipped cream, and jam.

Variations

• Replace ¼ cup of the flour with whole wheat flour for a nuttier flavor and a slightly denser crumb.
• Use buttermilk in place of the milk if you want a tangier scone with a softer interior.
• Add ¼ cup currants after the sugar for a more traditional tea scone with small bursts of sweetness.
• Skip the 2-inch cutter and cut the rolled dough into wedges instead; you will reroll less dough, so the texture stays a bit more tender.
• Brush the tops with cream instead of milk if you want deeper browning and a slightly richer crust.

Tips for Success

• Rub the butter into the flour until you no longer see large pieces; the mixture should look like coarse crumbs before you add the sugar.
• Mix with the knife only until the dough comes together. Overmixing at this stage makes the scones heavier.
• Knead the dough quickly, as written. A long knead develops too much gluten and makes the crumb tougher.
• Press the cutter straight down when cutting the 16 rounds. Twisting the cutter can reduce the rise.
• Bake on the upper rack of a fully heated oven; they are done when the tops are golden and the sides look set, not damp.

Storage and Reheating

These are best the day they are baked, but you can keep them. Store completely cooled scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

For longer storage, freeze them in a freezer bag or sealed container for up to 2 months. Reheat in a 300° F (150° C) oven for 5 to 7 minutes, or about 10 minutes from frozen. You can also microwave them for 10 to 15 seconds, but the crust will soften.

FAQ

Can you make the dough ahead?

Yes. Cut the rounds, place them on the tray, and refrigerate for up to 8 hours before baking.

Why did the scones turn out dense?

The usual causes are overmixing, kneading too long, or using baking powder that is no longer active. A not-hot-enough oven also limits the rise.

Can you use a non-dairy milk?

Yes. Unsweetened oat milk or soy milk works well, though the scones will be a little less rich.

Do you need a fluted cookie cutter?

No. A plain round cutter or a small glass works too. Just cut straight down and avoid twisting.